Slow Cooker Red Wine Beef Brisket
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs 5 mins
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Total Time
10 hrs 15 mins
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Servings
6
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Red Wine Beef Brisket
Description
The recipe starts with browning the beef brisket in olive oil to develop a rich crust, enhancing flavor. The brisket is then slow-cooked with peeled large carrots, red onion pieces, and seasoning including salt, pepper, thyme, and minced garlic. Tomato sauce, beef broth, and red wine enrich the cooking liquid, imparting depth and acidity to the meat.
After slow cooking for multiple hours, the brisket is removed and sliced or shredded. A portion of the cooking liquid is thickened with a cold water and cornstarch slurry, heated until glossy and smooth, forming a gravy. This sauce is spooned over the brisket and vegetables before serving, highlighting the tender meat and hearty vegetables.
The long, slow cooking method ensures the brisket becomes tender and flavorful, absorbing the wine and herb-infused broth. The gravy adds a velvety finish that complements the richness of the slow braise.
Ingredients
- 3 lbs beef brisket
- 2 Tbsp olive oil
- 4 carrot peeled and cut into large pieces
- 1 red onion peeled and cut into large pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme dried
- 2 tsp garlic minced
- 1 tomato sauce 8 oz. can
- 1 cup beef broth
- 1 cup red wine
- 2 Tbsp cornstarch
- 1/2 cup water cold
Instructions
- Heat a large skillet over medium heat until the pan is hot. Add in the olive oil. Brown the brisket on both sides cook for approximately 3-5 minutes. ***You can also brown the brisket in your crock pot if you have a sauté setting on your crock pot.
- Add the brisket, carrots and onions to the crock pot.
- Top with the salt, pepper, thyme and minced garlic. Then pour the tomato sauce, beef broth and wine on top.
- Cover and cook on low for 10 hours or on high for 5 hours.
- Remove the brisket, slice or shred.
- Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
- Whisk in the water and cornstarch mixture in with the beef juice.
- Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
- Drizzle the gravy over the brisket, carrot and onions. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 141mg | 47% |
| Sodium | 749mg | 31% |
| Potassium | 978mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6794IU | 136% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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